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Roast Pumpkin with Cheese "Fondue" Reviews

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

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3.5/4

Rustic and tasty. To the person wondering how to serve, you scrape off the pumpkin flesh from the skin and scoop out some of the cheese/bread mixture along with, then plop it into a shallow dish or bowl. It's not an elegant presentation :-) IMO it's not as rich as it sounds, since the pumpkin is pretty low cal. With a side salad, makes for a simple, easy meal that's a bit different. My guests loved it. I used a pumpkin variety that has hull-less seeds, from our CSA.

wyliel
from Portland, OR
/ 03.16.2015

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My kids love this so much they ask for it every Halloween!

Drill_Sgt
from Kingsland,GA
/ 10.11.2014

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This dish was amazing! For those that are curious, if you can't find a pumpkin, I made it in a turban squash and it was delicious. I served it as an appetizer, but could now see it as a main dish too. I filled up on it and didn't want anything else! :) I haven't had it in a pumpkin so I don't know how that compares, but don't be afraid to try it in a squash.

Andreatx
from San Antonio, TX
/ 11.27.2013

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I've made this multiple times, to rave reviews each time. I think it's much more of a (rich) appetizer than dinner. We serve it with a big serving spoon and a stack of bowls, and tell people to grab a little pumpkin off the sides when they take the fondue. I recommend a squatty pumpkin, if it's too tall it barely fits in the oven, also the stem can burn. Also you may want to bake it in whatever you're serving it in, I've had some pumpkins get a little sloppy on me and hard to transfer. (It's also REALLY hot and a bit awkward to move to a serving dish). I recently found out I have a sensitivity to bakers yeast, so no bread for me. :( Would love to figure out a substitute for bread so I can keep making it!

MFraedrich
from San Carlos, CA
/ 11.03.2013

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I always try to follow the recipe exactly the first time. I couldn't find a 7 lb pumpkin but other than that, to the letter. This was really delicious as is. Next time I would increase the spice level. I put it in the oven while we went out and it cooked for 2 hours but it came great. The skin of the pumpkin was quite dark, inside was creamy. I used Emmental and Gruyere. Try it!!!

susq
from Paso Robles, CA
/ 11.02.2013

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I have not made this dish. I have a question about how to serve it. It sounds delicious, but I can't get past that awful photo with the recipe that looks like breakfast cereal with pumpkin blobs. How do you serve it? Slices of pumpkin on a plate? Scoop out innards? I presume as a side dish but could be an appetizer? (I think I have some sort of aversion to using spoons at dinner, which is just me.)

frieswiththat
from Ft. Lauderdale, FL
/ 10.31.2013

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I loved this recipe, with the previously noted additions of white wine and garlic flavored croutons.
Has anyone ever tried this with a squash, say Blue Hubbard? Pumpkins, esp sugar pumpkins, are gone from the markets, and I want to serve this at Thanksgiving.

A Cook
from lexington ma
/ 11.20.2012

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I have made this several times and each time it has been a hit. It is great just as stated.
There are a couple of variations that are also quite good. A sugar or pie pumpkin has the best flavor. Rub the inside of the pumpkin with honey to add a little sweetness. I cut the bread into 1" square croutons for easier serving. I layer the bread and the cream and then add an healthy drizzle of honey to each layer. After baking according to directions. I line a slow cooker with foil. I ease the cooked pumpkin into the slow cooker and cook on low another 60-90 minutes. This gets the pulp soft and tender. Serve a scoop of pulp with the cheese fondue. My sister said "leave it to you to make pumpkin taste good". Even those that don't think they like pumpkin enjoyed this.

Quick to prepare, easy to make and was a huge hit at our dinner last night. Everyone loved it when I took the pumpkin out of the oven and lifted the lid to show the bubbling cheese inside. In fact I did the lid lifting a few more times it was so impressive. I used a 3.5 lb pumpkin (thinking I was making it for 5 people) and it only took one hour to bake. Turns out four more people showed and it was still plenty. I didn't experience the weird burning smell everyone else mentioned. In fact, everytime I opened the oven it smelled sweet like pumpkin pie. The top outside burned just like a roasted pepper but the inside was untouched. Definitely gonna make the larger pumpkin version for an upcoming holiday party.